• Serves
    4
  • 116
    Calories

Dietician's Tip: Roasting replaces frying to reduce fat and calories. Herbs replace salt as the flavoring.

Ingredients

  • 1 pound large red or white potatoes with skins, cut into wedges 1/4-inch thick
  • 1 tablespoon olive oil
  • 1 teaspoon rosemary or oregano

Directions

Heat the oven to 400 F. Lightly coat a baking sheet with cooking spray.

Soak the potato wedges in ice water for 5 minutes. Drain the potatoes and rinse thoroughly under cold water. Press between paper towels to dry. Transfer potatoes to a large bowl, pour the olive oil over the potatoes and toss to coat.

Arrange the potatoes in a single layer on the prepared baking sheet. Bake for 15 minutes. Turn the potatoes over and bake another 5 minutes. Sprinkle with herbs. Return the potatoes to the oven and bake until they're brown and crispy, about 5 minutes. Serve immediately.

Nutritional analysis per serving

Serving size: About 1 cup

  • Calories 116
  • Cholesterol 0 mg
  • Monounsaturated fat 2 g
  • Saturated fat 0.5 g
  • Sodium 18 mg
  • Total carbohydrate 18 g
  • Dietary fiber 3 g
  • Protein 2 g
  • Serving size About 1 cup
  • Total fat 4 g
  • Fats and oils 1
  • Vegetables 1
Last Updated: 06-15-2019
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